Mini Pumpkin Pie Tarts
Serves 1240 mins prep20 mins cook
These are the cutest mini versions of a standard pumpkin pie! They're great for a large party and for single serving portions! Packed with pumpkin puree and the cozy fall spices!
0 servings
What you need

cup all purpose flour

tsp salt

cup water

tbsp cane sugar

tsp cinnamon

tsp nutmeg

tsp ground ginger

tsp ground clove

cup pumpkin puree

tbsp almond milk

egg nog
Instructions
1 In a large mixing bowl, combine butter, flour, and sea salt. When the butter is evenly distributed, add in cold water and stir together. Roll the dough into a ball to wrap and refrigerate for 30 minutes. 2 Preheat oven to 375F. Prepare a standard sized muffin tin with oil spray or brush with oil. 3 In another large mixing bowl, mix together all the filling ingredients and leave to side. 4 Prepare a work surface with a sprinkle of flour and roll out dough on top. You may need more flour to prevent any sicking. 5 Use a round cookie cutter or an opened can (from your canned pumpkin puree) to cut out 10 round pieces of dough. Re-roll dough back into a ball and roll out again as needed until you maxed out the amount of circles you can cut out. 6 Fit a dough circle into each muffin tin, using your fingers to press down lightly. Fill each cup with pumpkin mixture until 2/3 full. 7 Bake for 18-20 minutes. The crust should turn a light golden brown and the filling will be slightly jiggly. Let mini pies cool in the pan before removing. Allow to cool in the fridge for 2-3 hours, and even overnight as they are best served cold! Top with whipped cream before serving!View original recipe
